You are here: Home » Recipes » Snappy Southwest Corn Muffins Snappy Southwest Corn Muffins Recipe by California Walnut Board Yield 12 servings Prep 20 mins Cook 25 mins PrintEmail Ingredients 1 -- 8-ounce package corn muffin mix1 tablespoon chili powder (or 1-2 teaspoons for less spicy flavor)1/2 cup milk1 -- egg1 cup canned, drained corn kernels (or 7-ounce can Mexicorn)1 cup (4 ounces) cubed Hickory Smoked or classic Jarlsberg or Nokkelost cheese1 -- 4-ounce can chopped chili peppers1/2 cup (2 ounces) chopped California Ripe Olives1/2 cup (2 ounces) chopped California walnuts Instructions Preheat oven to 400F. Combine muffin mix and chili powder. Add milk and egg and stir to moisten. Stir in remaining (5) ingredients. Fill each muffin cup with about ½ cup mixture, dividing batter evenly*. Bake 25-30 minutes until golden brown. Variation: Before baking, top muffins with additional walnuts. * Or divide evenly among 10 muffin cups for more rounded, “domed” muffins.